Thursday, August 8, 2013

Cucumber Bread

So many cucumbers in the veg many.

Makes: 2 small loaves

  • 2 cups peeled, seeded, grated cucumber (~7 small cukes)
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 cups plain/all-purpose/type 405 flour
  • 1½ tablespoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
 Drain shredded cucumbers in a colander for at least half an hour.

Grease baking dishes and preheat oven to 325'F/165'C/Gas Mark 3.

Stir together eggs, oil, sugar, vanilla, and cucumber.  In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg.  Add dry ingredients to wet and stir until well-combined.

Pour into baking dishes until a toothpick inserted in the middle comes out clean.  (Start checking around 50 minutes if your oven runs hot, around 60 minutes otherwise.)

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